| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Leg of lamb |
| 2 |
tb |
Pesto sauce |
| 1 |
tb |
Garlic — chopped |
| 2 |
tb |
Basil — fresh |
| 1/2 |
c |
Balsamic vinegar |
| 4 |
|
Fresh tomatoes — chopped |
| 1 |
tb |
Crushed red pepper |
| 1 |
ts |
Salt |
| 1 |
c |
Olive oil |
| 2 |
lb |
Linguini — use fresh |
|
|
Linguini |
INSTRUCTIONS
STEP ONE: Marinate the Lamb-- Marinate lamb in garlic, pesto, 1/2 cup
balsamic vinegar, basil, red pepper, and salt for two hours.
STEP TWO: Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb
mixture, then let it all cook on stovetop in a saute pan until most of the
juice is gone.
STEP THREE: Boil the fresh linguine noodles for 3-1/2 to 4 minutes.
STEP FOUR: Pour lamb mixture over the hot linguine and serve.
Recipe By : Habib Gharbi of Savio's, Alexandria, VA
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”